Our Favorite Macaroni and Cheese
Ready In: 1 hr
Serves: 12
Ingredients
- 2 tablespoons unsalted butter, plus moer for baking dish
- 2 tablespoons extra-virgin olive oil
- 2 cups panko breadcrumbs (Japanese breadcrumbs)
- 2 large garlic cloves, minced
- 2 ounces finely grated parmesan cheese, about 1/2 cup
- 1⁄2 teaspoon kosher salt
For the macaroni and sauce
- 2 teaspoons kosher salt, plus more
- 1 lb dried elbow macaroni
- 1⁄2 unsalted butter
- 6 tablespoons all-purpose flour
- 4 cups whole milk
- 3⁄4 cup heavy cream
- 1⁄2 teaspoon white pepper
- 1 1⁄2 tablespoons mustard powder
- 16 ounces coarsely grated extra-sharp cheddar cheese
- 2 ounces grated parmesan cheese, about 1/2 cup
Directions
- Preheat oven to 400 with rack in the middle of oven.
- Butter the baking dish.
- Make the topping: In a large skillet over medium heat, heat butter and oil until butter foam subsides. Add panko and garlic and cook stirring, until crumbs are golden brown, 4 to 6 minutes. Transfer crumbs to a medium bowl, stir in Parmesan and salt and set aside.
- Prepare the macaroni and sauce: Set a large, covered pot of salted water over high heat to boil. Add macaroni and cook until just al dente (avoid overcooking). Drain macaroni and set aside.
- In a large wide pot over medium-low heat, melt the butter. Sprinkle flour over butter, whisking to incorporate and make a roux.
- Cook, stirring constantly with a wooden spoon, until roux is light golden, about 4 minutes. Gradually pour in milk and cream, whisking constantly to incorporate and make a bechamel sauce.
- Raise heat to medium-high and bring sauce to a low boil, whisking constantly. Reduce to a simmer, whisking occasionally, and cook until bechamel sauce is thick and coats the back of a spoon, about 3 minutes more.
- Add 2 tsp salt, pepper, and mustard powder. Add the cheeses in three batches, whisking until each addition is completely melted before adding more. Remove from heat.
- Add the drained macaroni to the pot with the cheese sauce and stir to coat. Transfer macaroni mixture to the buttered baking dish and place on a rimmed baking sheet. Sprinkle topping evenly over macaroni and bake until golden and bubbling, 18 to 22 minutes.
- Let cool 15 minutes before serving.
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